INGREDIENTS

• 125g burghul

• 1 onion

• 3 garlic cloves

• 2 carrots

• 500g butternut pumpkin

• 500g cauliflower

• 1 lemon

• 2 x 2 vegetable stock cubes

• 10g cumin and coriander spice blend

• 100g baby spinach leaves

• 40g walnuts

• 40g slivered almonds

• 200g natural yoghurt

• 5g harissa seasoning

• coriander

• 200ml +1.125L (4½ cups) boiling water

• 2 tbs olive oil

  May contain allegens

METHOD

1.     Soak burghul

Put the burghul in a heatproof bowl, pour in 100ml boiling water, season with salt and pepper and stir to combine. Stand, covered with a plate, for 10 mins or until the water is absorbed.

2. Start prep

While the burghul is soaking, thinly slice the onion. Crush or finely chop the garlic. Halve the carrot lengthwise and cut into 2cm chunks. Peel the pumpkin and cut into 3cm chunks. Cut the cauliflower stem into 1cm chunks, then cut the head into medium florets. Finely grate the zest of half the lemon, then juice the half.

3. Start soup

Crumble the stock cubes into a heatproof jug, add 560ml (2¼ cups) boiling water and stir to dissolve. Heat 1 tbs olive oil in a large saucepan over medium-high heat. Add the onion, season with salt, and cook, stirring, for 4-5 mins until softened. Add the garlic and 2 tsp cumin and coriander spice blend and cook, stirring, for 1 min or until fragrant.

4. Finish soup

Add the carrot, pumpkin, cauliflower, lemon zest and stock to the onion mixture and bring to a simmer. Reduce the heat to medium-low and cook, covered, for 15 mins or until vegetables are tender. Remove from the heat. Blend the soup with a stick blender until smooth. Taste, then season with salt and pepper. Stir in the spinach and stand for 3 mins or until wilted.

5. Make nutty burghul

Meanwhile, put the walnuts and almonds in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until golden. Remove from the pan. Increase the heat to high and add 10g butter to the pan. Cook, swirling the pan, for 1 min or until nut brown. Remove from the heat, add the nuts and stir to coat. Add the nut butter to the burghul and stir to combine.

6. Make harissa yoghurt

Put the yoghurt, 1 tsp harissa seasoning* (reduce for less of a chilli-kick) and 2 tsp lemon juice in a bowl. Season with salt and pepper and stir to combine. Coarsely chop the coriander, discarding the stems. Divide the soup among bowls and swirl through the harissa yoghurt. Scatter with the nutty burghul topping and coriander to serve.